Category Archives: grain-free

Figgy Pudding: We won’t go until we get some!

I have been rereading Kerry Greenwood’s Phryne Fisher novels. I recently started Murder in the Dark, which is set in the Christmas season, and got to a chapter which starts with an epigraph about figgy pudding from We Wish You a Merry Christmas. The obsessive part of my brain kicked in, and I started researching figgy pudding recipes.

I like desserts with dark flavours. I love all things featuring mincemeat, love dark fruitcake, and am passionate about sticky toffee pudding (note to self: blog about STP sometime soon…). So, as I read the recipes, I felt that figgy pudding was right up my street. The recipes featured dates, raisins and figs. As I read on I realized that I actually had copious amounts of all of these dried fruits in my pantry. I also had a large amount of orange juice that needed to be used up, and I had been looking for a way to use it in baking.

This happy confluence led to me trying this recipe. Well, using it as a starting point. I love how she bakes it in individual ramekins. My batter ended up being quite large, so I baked it in a loaf pan. Other changes I made: I added more raisins, so some were in the pureed date and fig mixture and some were left whole; I used orange juice instead of water; I soaked the dried fruits in the orange juice for half an hour before I started cooking (and soaked the raisins that remained whole in more orange juice); I used white sugar instead of honey; and when I took it out of the oven, I spooned more orange juice over the warm cake.

It is delicious and fruity. There is a subtle cinnamon flavour that comes through as well. I had some heavy cream that needed using too, so I just poured some of that over the warm pudding.

The texture is lovely. It is tender and moist. It is a fantastic use of coconut flour, which is such a good binder.

I would happily serve this as a dessert. It is very comforting and perfect for when the weather is frigid. I plan to freeze some portions so I can enjoy it later. Maybe for breakfast. Maybe with custard. Or maybe with whipped cream… So I have lots to look forward to.

Tagged , , , , ,

Radish and Cheese Spread (with Fries)

When I was a kid, I loved a sandwich spread my mom used to make: grated radishes and cheddar cheese, with a bit of mayo to hold it together. I ate it as a sandwich filling, on toast and on crackers.

Now that I avoid bread products, I had been trying to come up with new ways to eat it. I think it would be lovely on a bed of lightly dressed greens. And it might be quite good blended with grated cabbage.

But, as I am always working on my quest to find new french fry toppings, it occurred to me that this spread might be fantastic on fries. The scientist in me demanded that I try it, and I can report that it was in fact fantastic. The radish and cheese mixture was nicely chilled, and it made a great contrast with the hot fries. I did four layers: fries, radish spread, fries, radish spread. It was really good and I highly recommend it.

How to make the spread: Grate equal parts of red radishes and old cheddar. Moisten as much as you like with mayonnaise or miracle whip. Add salt and pepper to taste. And that’s it. Enjoy it with the substrate of your choice.

Tagged , ,

Fried Onions, Pickled Eggplant and Banana Peppers with Cheese on French Fries

Some time ago, I bought a large jar of pickled eggplant. I like eggplant and was curious what the pickled version would be like. I had no idea how to use it, though, so I googled it. Of course, most of the answers involved bread products (sandwiches, crusty bread). And while I do use bought bread products occasionally, I try not to eat them too frequently.

I am also attempting to systematically use up items in my pantry. So that meant coming up with a non-bread way to use my eggplant. I like the idea of using it in a red Thai curry, and I like the idea of using it with pasta. I plan to try those later.

Yesterday, I decided to use it in a topping for french fries. I sliced up three small onions and fried them until they were just starting to turn golden. I added in about 1/4 cup each of pickled eggplant and pickled banana peppers. I put some fries in the oven to bake and let the onions, eggplant and peppers continue to cook together on medium low, and grated some old cheddar.

When the fries were done, I laid out a base layer on a plate. I added a layer of grated cheese, and then all of the onion topping. I added another layer of cheese and then placed the plate back in the hot oven for about five minutes to let the cheese melt.

The combination of flavours in the topping is fantastic. Cooking the vegetables together on the stove let the heat from the pickles infuse throughout the mixture. It was sweet, tangy and spicy. The acidity cut through the richness of the cheese nicely.

I think the combination would work well as a non-fry topping as well, either hot or cold. I am going to experiment with that next. It would be great to come up with an interesting vegan side dish. After all, I have a 750 mL jar of pickled eggplant to get through…

Tagged , , , , , ,

Potato-Parsnip Rosti

Sometimes I get obsessed with a recipe and cannot stop thinking about it until I have bought the ingredients. I saw this lovely rosti recipe earlier this week and instantly my brain was filled with thoughts of toasted parsnips and potatoes. The recipe suggests serving it with sour cream laced with caramelized onions, both of which are staples in my diet, so it seemed like a no-brainer.

I made the rosti (with grated potatoes and parsnips and finely sliced onions) in my cast iron pan. When it was fresh, I topped a slab of it with two sunny-side-up eggs, and it was glorious.

Today, I am enjoying leftovers. I sliced the cold rosti, heated it in the microwave and ate it smeared with the caramelized onion sour cream. Bliss. A comforting dish to help you fight the dark days of late December.

Tagged , , , , , , ,

Omelette with Mushrooms, Caramelized Onions and Cheese

I just made this omelette and it was incredibly tasty. Its execution was far from technically perfect (I should have used a different pan), but my mouth couldn’t tell the difference.

I had some leftover mushrooms that had been fried in butter with garlic, salt and pepper and some leftover caramelized onions. I also had already grated pecorino romano, so with very little effort today, I got to both gain fridge space and eat a fantastic breakfast. Win-win.

Tagged , , , ,

Kofta Kebabs

Another delicious meal! I made kofta kebabs earlier this week and they tasted amazing. Here they are paired with Greek potatoes (cooked slowly in a bath of broth, olive oil, lemon juice, garlic and oregano) and store-bought dips—tzatziki and baba ganoush. What a feast!

The kebabs were easy to make. I used half ground beef and half ground lamb, plus salt and pepper. I added some finely chopped parsley and finely chopped onion. The onion was supposed to be grated, but I wasn’t in my own kitchen and had no grater, so I just chopped it as finely as I could. I think grated onion would give a better texture, but the flavour was still fantastic. I kept the flavourings simple this time–many kebab recipes also include cumin, coriander and other spices in addition to the black pepper. And instead of bread crumbs, I added a bunch of potato starch to help bind the meat mixture together.

We cooked them on skewers on a barbecue and had enough leftovers for a few more meals. They were pretty fast to put together, and I imagine they would still be pretty delicious cooked in the oven.

There are still a few left in the fridge. Maybe that’s what I’ll have for breakfast today…

Tagged , , , ,

Pepperoni Pizza!

I had been craving pepperoni pizza for a while now, but could never find gluten-free pepperoni when I remembered to look for it. Then I finally found some made by Piller’s. I used it to make this pepperoni, jalapeno and onion pizza.

To make it, I used the crust recipe I have been using for a few years now. I usually make it without the addition of the tiny amount of Parmesan as I tend to put generous amounts of cheese on top. It’s really fast to make, and it uses tapioca flour and coconut flour, so it’s grain free. The crust ends up being nice and thin–I roll it out between two sheets of parchment paper. It is delicate, and I leave it on the lower piece of parchment paper for baking. But if you are light on the sauce, the crust stays crisp enough that you can eat the pizza by hand.

This one was fantastic, of course, and let me have leftover pizza for breakfast. I highly recommend this crust to anyone looking for a yeast-free, gluten-free option to make at home.

Tagged , , , , , , , , ,

Hashbrowns with Kimchi, Onions, Cheese and Eggs

Version 2

I had an amazing meal today. My goal was to finish up the last bit of kimchi in the fridge.

I sliced up some onions and fried them in a pan until they were soft. Then I added the kimchi and a little bit of water that I used to get out all of the deliciousness in the kimchi container.

I let the kimchi topping simmer while I fried up some hashbrowns in another pan and melted some butter for eggs in yet another pan. I also grated some sharp cheddar and chopped up some green onions.

When the hashbrowns were getting golden, I cracked two eggs into the pan with butter and quickly fried them sunny-side up, keeping the yolks runny. When they were ready, I put down the hashbrowns in a layer, topped them with a generous layer of the kimchi and onions, added a layer of cheese, slid on the eggs and then scattered green onions on top.

The result was fantastic. Very savoury and filling, but special enough that it would make a lovely brunch dish. It was a three-pan meal, but it was definitely worth all the dishes.

 

 

 

Tagged , , , , , , , , , , , , , ,

Lemon Curd

lemon curd-sm

This is what I just had for breakfast. Pound cake with a generous helping of lemon curd, along with a cup of tea. Delicious.

The lemon curd is easy to make. It’s a microwave recipe that is simple and fast. All you need is butter, lemons, sugar and eggs.

You can eat the lemon curd on toast, cake, pancakes, cookies, ice cream, with cooked fruit or, of course, by the spoonful.

 

 

 

 

Tagged ,

Sweet Potatoes and Cheese

cheese and sweet pot-sm

Lunches are a challenge if you are avoiding gluten. Packing a lunch that’s nutritious, got protein, and is affordable, filling, tasty AND fast to pull together is no small feat.

Here’s one of my go-to lunches—roasted sweet potatoes with melted cheese. It’s a good way to use leftovers, but also simple to make from scratch.

Continue reading

Tagged , , , , ,